Indian Roti
Soft, warm, and perfectly puffed — Roti is a staple in Indian households, served alongside flavorful curries, dals, and sabzis. This simple unleavened flatbread is made with just flour and water but carries deep cultural significance.
Servings: 10 rotis
Calories: 95kcal
Ingredients
- 2 ⅓ cups atta flour + ¼ cup for dusting
- 150 ml water room temperature
- 1 tablespoon ghee for brushing
Instructions
- In a large bowl, add the flour and create a well in the middle. Gradually pour room temperature water while kneading into a soft, pliable dough. (Optional) Add a teaspoon of oil or ghee for extra softness. Cover and let it rest for 20-30 minutes.
- After the dough has rested, knead the dough for 1 minute. Divide the dough into equal-sized balls, about 50-55 grams. Lightly dust the surface with flour and roll out each ball into thin, even circles about 7.5-8 inches in diameter.
- Heat a tawa or skillet over medium heat. Place the rolled-out roti on the hot pan and cook for about 30 seconds until bubbles form. Flip and cook for another 1 minute. Flip once more, pressing lightly with a spatula or cloth to help it puff up. Cook for another minute or so, flipping as needed until the dough is fully cooked through.
- Remove from the pan and brush with ghee or butter for added flavor and softness.
Video
Notes
Storage - Store leftover rotis in an airtight container or wrap them in a kitchen towel inside a sealed bag. They stay fresh at room temperature for up to 12 hours or in the refrigerator for up to 2 days. Reheat on a dry skillet or in the microwave with a damp paper towel to restore softness.